Tuesday, April 29, 2008

I got this recipe from her website; the original version calls for pappardelle, but I chose to use linguine (one of my favorite pasta shapes). I think the substitution worked well.

It is a quick, easy to put together sauce and it smells wonderful, but one thing that didn’t please me much was finding large pieces of zest in my pasta – as much as I love lemons and oranges, I’m sure that the result would have been a lot better if grated zest had been used instead of chopped.

This is my entry for the Weekend Herb Blogging, this time hosted by the adorable Anh, of Food Lover’s Journey.

Bring a large pot of water to a boil. Add salt and the linguine, and cook until pasta is al dente, following label directions. Drain in a colander.While pasta is cooking, combine salt, olives, parsley, olive oil, thyme, lemon zest, orange zest, and red-pepper flakes in the bowl of a food processor fitted with the steel blade. Pulse until a chunky puree forms. Transfer to a warm serving bowl large enough to accommodate cooked pasta.Add pasta, and toss to combine.Serve immediately.

One word: delicious!! And yes I agree, I can only imagine that grated zest must have been a good way to enhance the taste! It's a bit odd that someone as well known as Martha can propose a recipe with pieces of chopped zest inside? I don't think I would enjoy chewing on that neither...